Sautéed Cabbage



This recipe has FOUR ingredients, along with salt and pepper. Don’t question it. It’s a textbook case of simple ingredients that yield superior results.




Cabbage. 1 small head weighs about 2 ½ pounds and will yield just the right amount for four to six people, depending upon how much everyone loves vegetables. I used green cabbage, but you can use this same recipe to make sautéed red cabbage if you prefer.


Olive Oil. The sautéed-anything workhorse.

  • Butter. I like to use butter AND olive oil in this Sautéed Cabbage recipe. The olive oil can stand up to the heat, and the butter provides great flavor. One tablespoon of each is all you need for the whole head of cabbage! If you’d like to make the Sautéed Cabbage Paleo, you can use ghee. To make it dairy-free, use entirely olive oil.

Salt and Pepper. Season, season, season. Be sure to use kosher salt, which has a much more pleasant flavor than table salt.

And now, the secret ingredient…


Apple Cider Vinegar. Cabbage craves acid. Just ½ tablespoon will completely transform this sautéed cabbage and bring it to live. For fun, taste it before and after.

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Image by Markus Spiske
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